Although compared to the old feudal era, the Victorians now enjoy much richer diets, lunch still doesn't offer much variety.
Even for a grand noble like Perfikot who booked in advance, the restaurant still only served some simple dishes.
A portion of stewed lamb chops, revealing a chef generous with spices, at least masking the mutton's gaminess.
A piece of pan-seared, juicy chicken breast, clearly seasoned with plenty of pepper grains.
Beside it, roasted potatoes, sprinkled with some cumin and coarse salt for flavor, at least passed Perfikot's taste test as palatable and not unappetizing.
However, beyond these, the rice served left Perfikot desiring to hang the restaurant's chef up for a whipping.
It was ninety-percent cooked rice, separated grains with a hard core, reminiscent of half-raw undercooked rice.
This is understandable as it wasn't cooked the same way as in the East, but was instead stewed with ingredients in a pan.
